絲狀鹹金柑蜜餞的研製和品評

鹹金柑蜜餞的製程包括將鹽漬貯存之金柑經過漂水、糖漬和乾燥等加工步驟，均極費時為生產之瓶頸。故本研究改變原製程中整粒金柑原料成為絲狀金柑，糖漬液之基本配方為10%蔗糖和10%山梨醇並分別添加低熱量之甜味劑如：0.2%和2%的索馬甜、0.2%的阿斯巴甜和2%的甜菊，所製得之低熱量絲狀鹹金柑糖漬液與乾燥過程均能夠有效地縮短製程時間。分析四種低熱量絲狀鹹金柑蜜餞的水份含量為50%左右，糖度8-10.4°Brix，鹽含量為8-8.4%，pH值則接近3.3，與市售產品相近。且以糖漬液中含2%甜菊和2%索馬甜所製得之兩種絲狀鹹金柑蜜餞的整體接受性較受品評者喜愛。在消費者調查方面，市售四種金柑蜜餞之形式，各有其喜好之顧客群，且性別與蜜餞形式及性別與購買量之間均無明顯之相關性。

關鍵字

金柑；蜜餞；官能品評；消費調查

並列摘要

The processing procedures of salty kumquat preserves include leaching of salted kumquat, soaking and drying; however they are time-spending. The salty strip kumquat preserves were developed effectively to shorten the soaking and drying times. The four soaking solutions basicly contained 10% sucrose, 10% sorbitol, and each was added with 2% stevia, 0.2% aspartame, 0.2% thaumatin and 2% thaumatin, respectively. The four salty strip kumquat preserves were analyzed to be about 50% moisture content, 8-10.4°Brix, 8-8.4% salt and with pH value of 3.3. They were similar to commercial products. The two samples from the soaking solutions with 2% stevia and with 2% thaumatin appeared in better overall acceptance of sensory evaluation. According to the consumer investigation, the four different types of commercial kumquat preserves were favored by consumers. The favoring types of kumquat preserves and the consumption were independent to sex of consumers.

並列關鍵字

kumquat ； preserves ； sensory evaluation ； consumer investigation

國際替代計量

絲狀鹹金柑蜜餞的研製和品評

全文下載

主題瀏覽